10 ways to make eggplant, simple and easy to cook and eat, more fragrant than meat, friends who like it hurry up and try it

Stir-fried eggplant in sauce

Prepare the ingredients:

2 eggplants, garlic, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, salt, chicken broth mix, 1 tablespoon spicy sauce

Specific steps:

1. Slice the garlic, cut the green onion into sections, and cut the eggplant into cubes.

2. Heat the oil in the pot, put the eggplant into the pot and fry it until the eggplant meat is slightly yellow, and then control the oil and put it out.

3. Add 1 tablespoon of oyster sauce and 2 tablespoons of light soy sauce to a small bowl and stir evenly to make a sauce for later use.

4. Add the bottom oil to the pot, add the garlic and stir-fry until fragrant, and then add a spoonful of spicy sauce to fry the red oil.

5. Add the fried eggplant and stir-fry a few times over high heat.

6. Finally, add an appropriate amount of sauce, a little salt and chicken essence and stir-fry to taste.

Spicy sautéed eggplant

Prepare the ingredients:

2 eggplants, 2 green peppers, 3 red peppers, green onions, ginger and garlic, light soy sauce, salt, cooking oil

Specific steps:

1. Wash the eggplant and cut it into slender strips, remove the seeds of the green pepper and cut it into slender strips, and cut the red pepper, green onion, ginger and garlic for later use.

2. Heat the oil in the wok, add the green onion, ginger and garlic after the oil is hot.

3. Pour in the eggplant and stir-fry the eggplant strips until the eggplant strips are soft, and add a little light soy sauce.

4. Pour in the green and red peppers, add a little salt, stir-fry evenly and then put on a plate.

Sweet and sour eggplant

Prepare the ingredients:

2 eggplants, 1 chives, 1 garlic clove, light soy sauce, oyster sauce, sugar, aged vinegar, corn starch

Specific steps:

1. First of all, let's mix a bowl of sweet and sour sauce, take a bowl and add 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, 5 tablespoons of water starch, stir well and set aside.

2. Wash the eggplant and cut it into hob pieces, wash it with salt water and then add cornstarch, put it into a hot oil pan for 6 years, fry it until the surface is golden and slightly charred, and remove the oil for later use.

3. Heat the oil, add the chopped green onion and minced garlic and stir-fry until fragrant, pour in the adjusted sweet and sour sauce, stir-fry until sticky, then add the eggplant and stir-fry evenly, and then sprinkle with chopped green onions.

Stuffed eggplant

Prepare the ingredients:

2 eggplants, 200g pork belly, minced garlic, minced green onion, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon oyster sauce, 1 tablespoon sugar, 2 tablespoons cornstarch, 1/2 bowl of water, salt

Specific steps:

1. Wash the eggplant and cut it into thin slices, wash and chop the pork belly, add 2 tablespoons of light soy sauce, half a tablespoon of oyster sauce, salt, sugar, starch, and marinate for half an hour.

2. Stick some starch in the eggplant, stuff it with the meat filling and press it tightly.

3. Pour a little more oil into the hot pan, add the eggplant and fry on each side until golden brown and crispy.

4. Add an appropriate amount of oil to the pot and stir-fry the minced garlic, pour in the prepared sauce, cook until thick, pour the eggplant into the stir-fry and color evenly.

5. Sprinkle some chopped green onions when out of the pot.

Hot and sour eggplant

Prepare the ingredients:

2 eggplants, garlic, chili peppers, green onions

Specific steps:

1. Cut the eggplant into sections and put it in the pot, boil water in the pot and open the water into the eggplant to steam.

2. When steaming the eggplant, mince the garlic, chop the millet spicy, and chop the green onion. Remove the eggplant from the pan and let it cool, then tear it into small strips.

3. Add minced garlic, millet spicy, coriander, and a little sesame oil to the eggplant, and mix well.

Steamed eggplant with garlic

Prepare the ingredients:

2 eggplants, 3 millet peppers, 1 garlic, 1 tablespoon light soy sauce, 2 tablespoons steamed fish soy sauce

Specific steps:

1. Wash and cut the eggplant into 4 pieces, preferably without cutting it, and put it in the steamer to steam for 15 minutes.

2. Prepare the garlic sauce when steaming the eggplant: chop the garlic and millet spicy and put it in a bowl, add a spoonful of light soy sauce, 2 tablespoons of steamed fish soy sauce, and an appropriate amount of salt and stir well.

3. After the eggplant is steamed, spread the garlic juice on the eggplant and steam for another 5 minutes.

4. After steaming, sprinkle with chopped green onion and drizzle with hot oil.

Braised eggplant

Prepare the ingredients:

2 eggplants, green onion and garlic, 3 dried chilies, 2 tablespoons of light soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch, bean paste

Specific steps:

1. Wash the eggplant, cut it into pieces with a hob, put it in a bowl, add salt and mix evenly and marinate for 10 minutes, squeeze out the water, add starch and mix evenly for later use.

2. Take a bowl, add 2 tablespoons of light soy sauce, half a tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch to the bowl, add an appropriate amount of water and stir well.

3. Heat the oil in the pot, heat the oil, pour in the eggplant, stir-fry until the eggplant becomes soft, add the green onion, garlic, dried chili pepper and bean paste, stir-fry the fragrance, stir-fry evenly, pour in the juice, stir-fry over high heat to reduce the juice, and finally sprinkle with chopped green onions.

Fish-flavored eggplant

Prepare the ingredients:

Eggplant, lean meat, green onion, ginger and garlic, water starch, bean paste, light soy sauce, salt

Specific steps:

1. Wash and cut the eggplant into pieces, wash and chop the lean meat into meat foam, and cut the green onions, ginger and garlic.

2. Put oil in the pot, add the meat foam and stir-fry, then stir-fry the green onion, ginger, garlic and bean paste together until fragrant.

3. After stir-frying, pour in an appropriate amount of water, put the eggplant down and cook it together, cook until the eggplant becomes soft, add light soy sauce, salt, and a spoonful of starch powder to thicken and collect the juice.

Fried eggplant box

Prepare the ingredients:

2 eggplants, 4 eggs, appropriate amount of salt and pepper powder, appropriate amount of chili powder, cooking oil

Specific steps:

1. Wash the eggplant and cut it into 1 cm thick slices for later use. 2. Add a tablespoon of flour and a tablespoon of potato starch to a bowl, beat 4 eggs, add an appropriate amount of water and stir into a particle-free batter.

3. Put the eggplant slices into the batter and roll them back and forth so that the eggplant slices are covered with rice cereal.

4. Pour more cooking oil into the pot and cook until it is 50% hot, and put the eggplant slices into the pot one by one and fry them slowly over low heat.

5. Turn it from time to time, fry it until the surface is golden brown and crispy, wait for a minute or two, and then pour it into the pot and fry it again, fry it again, add salt and pepper powder, and chili powder.

Eggplant with minced meat

Prepare the ingredients:

Two eggplants, 100g of minced meat, green onions, ginger and garlic, millet spicy, water starch

Specific steps:

1. First of all, mix the sauce: a spoonful of light soy sauce, half a spoon of oyster sauce, a spoonful of starch, half a bowl of water and stir well for later use.

1. Wash and cut the eggplant into strips, chop the green onion, ginger, garlic, millet, and spicy for later use.

2. The oil temperature is 7 hot, put in the eggplant and fry for two minutes, the edge is slightly yellow, and then you can remove the oil.

3. Leave a little base oil in the pot, pour in minced garlic and meat foam and fry until the color turns yellow, add millet spicy and stir-fry until fragrant, add a spoonful of bean paste and stir-fry well, put in eggplant, pour in the sauce and cook for one minute, and sprinkle chopped green onions out of the pot.